Recipe courtesy of Flex Mussels

Dubliner Steamed Mussels

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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4 ounces thickly sliced bacon, diced

1 tablespoon olive oil

1 tablespoon chopped onion

1 teaspoon minced garlic

1/2 cup dark beer

1 pound mussels, debearded and scrubbed

1 tablespoon butter

1/4 cup sauerkraut

4 ounces cooked fingerling potatoes, halved

Kosher salt


  1. Heat a Dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy, about 8 minutes. Add the oil to the pan; cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter, sauerkraut and potatoes and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes.